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Monday, May 5, 2014

Whoopie Pies 巧克力无比派

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My family are big fan of chocolate. We bought many chocolate related products from London the other day. One of the snack caught my attention was the small cubes of brownies, it shape like chocolate cubes, but taste like brownie (of course taste like brownie, LOL)..After a week, all snacks have gone and my son keep asking me to buy more chocolate for him. So I was thinking to make some chocolate snack for them, and remind this whoopie pies that I seen many bloggers did earlier.

I halved the original recipe, but some how I wrongly add 1 egg instead of half egg. Luckily the cookies still turned out great, taste like dry sponge cake..

As for the chocolate ganache, this is the best ganache I had so far, so smooth and good!

I adapted the recipe from Bake for Happy Kids, but I have to made few adjustments due to we are living in difference climate. How long I beat the chocolate mixture, it wouldn't turned thick, so I have to place it over a bowl of iced water, then very fast it turned thick and fluffy. Anyway, you have to store this chocolate ganache in the fridge, because it melt very fast in our hot weather here. Also I changed semi sweet chocolate to milk chocolate as i found the cookies are less sweet..﻿

Preheat oven to 180 degrees C (fan forced) and and place
oven rack in the center of the oven. Line two baking sheets with parchment
paper.

In a large bowl sift together the flour, cocoa powder, coffee
powder, baking powder, baking soda, and salt.

Beat the butter and sugar until light and fluffy. Add the
egg beating well. Beat in the vanilla extract.

With the mixer on low speed, alternately add the flour
mixture and buttermilk and milk, in three additions, beginning and ending
with the flour.

Drop heaping tablespoons (can also use a small ice cream
scoop) of the batter onto the prepared baking sheets, spacing about 2
inches (5 cm) apart. With moistened fingers or with the back of a spoon,
smooth the tops of the cookies.

Bake for about 10-12 minutes or until the tops of the
cookies, when lightly pressed, spring back. Remove from oven and transfer
to a wire rack to cool completely.

Chocolate
ganache

*enough to
fill more than 15 pies

113g milk
chocolate chips (I use Hershey’s chocolate)

1/2cup dairy
whipping cream ( 113g)

Method

Place chocolate chips in a mixing bowl.

In another saucepan, bring cream just to a boil over
medium-high heat.

Immediately pour over chocolate, lets stand for 5mins.(don't
stir - doing so will cool the ganache too quickly, making it grainy).

Stir with a spatula till shinny and smooth.

Place the mixing bowl with chocolate mixture over a bowl
of large mixing bowl that filled with iced water.

Beat it with a mixer on medium-high speed until pale and
fluffy, take about 5mins.

Transfer to a disposable pastry bag with a large opening
and use it as a filling for whoopie pies.

Like the homely Japanese-inspired way of you presented your whoopie pies. They look very pretty!

I was a little worried seeing what you said that the pie taste like dry sponge cakes :p and realised that you did quite a lot of adjustments to the recipe. The original recipe uses shortening instead of butter and I have used much more lesser butter than what you added. I remember too that the sweetness of the whoopie pies are just right for us too and wonder if the reduced amount is ok for me :D

Another thing that I learn from you is I can't beat this ganache on a warm summer day! I didn't know that when I made mine.